- 2 lbs. pork shoulder meat removed from the bone
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon lemon peel
- Black pepper
- Choose a container large enough to hold your food, with plenty of room for the water to circulate. Attach the Sansaire to the side of the container using the clamp (or other sous vide equipment) and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
- Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 175 degrees. Wait until the target water temperature has been achieved before starting to cook.
- Place all ingredients in a large Ziploc bag. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag. Cook at 175°F for 12–20 hours—it will be done in 12 but can cook up to 20 hours. (another option is 143 degrees for 50 hours)
- If you would like a more plain flavor, condiment only with salt, pepper, garlic powder and olive oil.
- Using tongs, carefully remove bag from water, strain and reserve liquid.
- Put plastic wrap in the bottom of a container, transfer pork from bag and pull apart with two forks (it will practically fall apart on its own).
- Cover with plastic wrap and put some weight to compact the meat
- Refrigerate until it is completely firm
- Cut in squares
- Brown surface of pork until slightly crunchy.
- Serve with frijoles, rice, avocado and fresh salsa. It’s great for tacos as well.